Chef Sam Freund

OUR STORY

White Birch welcomes you to a unique and delicious dining experience.

Share the entire menu or dine traditionally, we invite you to taste our playful twists on classic cuisines. Our New American fare focuses on local purveyors and seasonal market ingredients. We aim to serve our community and impact the culinary landscape of Northern New Jersey.

Food brings people together – come taste and enjoy!

White Birch works with the following local purveyors:
Ashley’s Turkey Farm
Donaldson Farms
Greater Greens
Let It Grow Farm
Ort Farms
Valley Shepherd Creamery

OUR STORY

White Birch welcomes you to a unique and delicious dining experience.

Food brings people together – come taste and enjoy!

White Birch works with the following local purveyors:
Ashley’s Turkey Farm
Donaldson Farms
Greater Greens
Let It Grow Farm
Ort Farms
Valley Shepherd Creamery

CHEF SAM FREUND

Chef Sam Freund is not only a chef, but also a culinary artist deeply passionate about creating experiences for his guests that will leave palates wanting more. Freund’s commitment to local purveyors, comes from his childhood roots of growing up in a small New Jersey farm town, where his family owned a restaurant. He spent many summers in the kitchen learning about hospitality, and how food has the power to bring people together, ultimately inspiring Freund to pursue a career in Culinary.

His career began in New York City at One Hudson Catering and Eleven Madison Park under Chef Kerry Hefferman, before achieving Executive Chef at One If By Land, Two If By Sea for 4 years. He decided to leave the east coast to explore new possibilities and hone his artisanal talents. Freund landed in Denver, and met Troy Guard, (of TAG), where he learned and expanded his talents to Asian Fusion and the local ingredients of the Pacific Northwest. Under Guard, he executed the opening of TAG Raw Bar and TAG Burger Bar, both receiving acclaim to be top restaurants in Denver. Freund has worked under critically acclaimed Chefs Gary Robins and Craig Hopson. His accolades include: Beer and Bacon Festival Winner (Denver); James Beard Outstanding Contribution Award (NY); Wine Enthusiast Magazine, Featured Guest Chef.

In 2013, Freund returned home to New Jersey where explored his creativity at The Café & Wine Bar in Long Valley, creating seasonal tapas menus and monthly wine dinners. He went on to open Slamwich Scratch Kitchen in Madison, NJ, a concept of what a real delicatessen should be where everything is homemade, from the cured pastrami to the house bread and pickles. Since inception, Slamwich has been named critic’s choice for lunch in 2016, 2017 and 2018.

Chef Sam Freund is looking forward to having you as his guest at White Birch.

Freund holds a culinary degree from the New York Art Institute.

CHEF SAM FREUND

His career began in New York City at Danny Meyer’s One Hudson Catering and Eleven Madison Park under Chef Kerry Hefferman, before achieving Executive Chef at One If By Land, Two If By Sea for 4 years. He decided to leave the east coast to explore new possibilities and hone his artisanal talents. Freund landed in Denver, and met Troy Guard, (of TAG), where he expanded into Asian Fusion and connected with the rustic flavors of the Pacific Northwest. Under Guard, he executed the opening of TAG Raw Bar and TAG Burger Bar, both receiving acclaim to be top restaurants in Denver. Freund has worked under critically acclaimed Chef Craig Hopson and his accolades include: Beer and Bacon Festival Winner (Denver); James Beard Outstanding Contribution Award (NY); Wine Enthusiast Magazine.

In 2013, Freund returned to Jersey at The Café & Wine Bar in Long Valley, creating seasonal tapas menus and monthly wine dinners. He went on to open Slamwich Scratch Kitchen in Madison, NJ, a concept of what a real delicatessen should be where everything is homemade, from the cured pastrami to the house bread and pickles. Since inception, Slamwich has been named New Jersey Food Critic’s Choice for lunch in 2016, 2017 and 2018.

Chef Sam Freund is looking forward to having you as his guest at White Birch.

Freund is French trained and holds a culinary degree from the New York Art Institute.

OUR MENU

DINNER

FIRST

Pot of soup/ ask about our daily creations
Tuna Poke/ avocado/ yuzu soy truffle/ black rice/ sesame
Pork Cheek/ romesco/ chives/ pork jus
Octopus/ shishito peppers/ potato/ chorizo/ saffron aioli
Onion Tart/ carrot/ frisee/ gruyere cheese/ pine nuts
Valley Shepherd Toast/ whipped goat cheese/ fig jam/ pine nuts/ arugula

SECOND

Beet Salad/ honey ricotta/ pistachio/ arugula/ citrus
Red Russian Kale/ grapefruit/ sunflower seeds/ radish/ caesar dressing
Endive/ apple/ walnut/ roquefort dressing

THIRD

Barramundi/ baby sweet potato/ broccoli rabe/ pancetta
Monk Fish/ chioggia beet/ black trumpet mushrooms/ ancient grains/ kabocha squash
Arctic Char/ quinoa/ pomegranate/ honey crisp apple/ celery root
Duck Breast/ baby fennel/ endive/ spiced pistachio/ cranberry/ sunchoke/ orange
Chicken/ bacon brussel jam/ lemon cauliflower puree/ mushroom velouté
Wild Mushroom Risotto/ chanterelles/ oyster mushrooms/ piave/ truffle
Bison/ fig/ baby carrots/ bordelaise

SIDES

Roasted Fingerling Potatoes
Crispy Brussel Sprouts/ lemon/ piave
Fall Vegetables

DESSERTS

Apple Crisp/ fig/ pistachio pepita granola
Burnt Orange Ice Cream/ milk chocolate/ almonds
Vegan Chocolate Cake Affogato/ espresso/ hazelnuts/ lemon
Goat Cheesecake/ pistachio crust/apple/ golden raisin
Pumpkin Bread Pudding/caramel/ cayenne spiced walnuts

WINE – COCKTAILS – BEER

Read Full Menu

WHITE

Alois Lageder Pinot Grigio 2018
Trimbach Reisling 2016
Domaine Paul Buisse Touraine 2018
Granbazan Albarino 2018
Au Bon Climat Chardonnay 2017
Goldschmidt Singing Tree Chardonnay 2018

RED

Cooper Hill Pinot Noir Willamette Valley 2017
Bodegas Piqueras Castillo de Almansa Garnacha Tintorera 2018
La Mozza Sangiovese ‘I Perazzi’ 2016
Pierre Dupond Cotes du Rhone ‘La Renjardiere’ 2017
Chateau L’Etoile de Viaud Lalande de Pomerol 2015
Condado de Haza Ribera del Duero Tinto 2015
Pertinace Nebbiolo 2017
Horseplay Cabernet Sauvignon 2015
Pedroncelli Petite Sirah 2016

CHAMPAGNE

Segura Viudas Cava Brut Penedes, Spain
Nino Franco Rustico Prosecco DOCG Valdobbiadene, Italy

PORT

Ramos Pinto Porto White
Graham’s Six Grapes Reserve Porto

Corkage fee $20

COCKTAILS

Heard It Through the Grapevine
Bombay Sapphire/ concord grape/ lemon/ rosemary

Fig You
Tito’s/ sparkling wine/ fig/ honey/ citrus

Smoke It If You Got It
Casamigos Mezcal/ blood orange/ rosemary/ nutmeg/ pink himalayan salt

The Pom Pom
Dad’s Hat/ pomegranate/ hibiscus/ citrus

Smash or Pass
Woodford Reserve/ sage/ orange bitters/ brown sugar

ON TAP

Carton Brewing Company Wedge Issue Imperial Oat/Wheat Pale Ale 8.2% ABV
Carton Brewing Company The Hook Pale Ale 5.5% ABV
Jersey Girl Brewing Company King Gambrinus Belgian Tripel 10% ABV
Czig Meister Brewery Prospector American Amber Ale 5.2% ABV
Man Skirt Brewing The Great Porter 5.5% ABV
Flying Fish Jersey Juice IPA 6% ABV

BY THE CAN

Carton Nitro 4% ABV

BAR SNACKS

Read Full Menu

Olives
House-made Rosemary Potato Chips
Duck Confit Sliders/ red onion jam/pickled slaw
Crispy Taters/ truffle/ herbs/house-made ketchup
Fried Pickles & NYSO
Pork Tostadas/ pickled jalapenos/guajillo chili/ cilantro crème

LUNCH

Read Full Menu

Soba noodle/ heirloom carrot/ thai basil/ peanuts/ cucumber
Endive/ honey crisp/ walnut/ Roquefort blue cheese
Beet salad/ honey ricotta/ pistachio/ arugula/ citrus
Chopped kale/ ancient grains/ pomegranate/ cauliflower

ADD

Steak
Chicken breast
Seasonal fish
Farm egg
Avocado

BLT/ pork belly/arugula/ roasted tomato/ NYSO
Fish taco/ baby butter lettuce/ avocado/ pickled fresno chili
Seasonal Flatbread wild mushroom/ ramp/ crème fraiche/ bacon
Burger/ red onion jam/ bacon/ gruyere
Bison steak/ horseradish/ onion soubise/ au jus

SIDES

Pickles
Crispy brussels sprouts
Rosemary chips

OUR MENUS

DINNER

FIRST

SECOND

Beet Salad/ honey ricotta/ pistachio/ arugula/ citrus
Red Russian Kale/ grapefruit/ sunflower seeds/ radish/ caesar dressing
Endive/ apple/ walnut/ roquefort dressing

THIRD

SIDES

Roasted Fingerling Potatoes
Crispy Brussel Sprouts/ lemon/ piave
Fall Vegetables

DESSERTS

WINE – COCKTAILS – BEER

Read Full Menu

WHITE

Alois Lageder Pinot Grigio 2018
Trimbach Reisling 2016
Domaine Paul Buisse Touraine 2018
Granbazan Albarino 2018
Au Bon Climat Chardonnay 2017
Goldschmidt Singing Tree Chardonnay 2018

RED

CHAMPAGNE

Segura Viudas Cava Brut Penedes, Spain
Nino Franco Rustico Prosecco DOCG Valdobbiadene, Italy

PORT

Ramos Pinto Porto White
Graham’s Six Grapes Reserve Porto

Corkage fee $20

COCKTAILS

Heard It Through the Grapevine
Bombay Sapphire/ concord grape/ lemon/ rosemary

Fig You
Tito’s/ sparkling wine/ fig/ honey/ citrus

Smoke It If You Got It
Casamigos Mezcal/ blood orange/ rosemary/ nutmeg/ pink himalayan salt

The Pom Pom
Dad’s Hat/ pomegranate/ hibiscus/ citrus

Smash or Pass
Woodford Reserve/ sage/ orange bitters/ brown sugar

ON TAP

BY THE CAN

Carton Nitro 4% ABV

BAR SNACKS

Read Full Menu

LUNCH

Read Full Menu

ADD

Steak
Chicken breast
Seasonal fish
Farm egg
Avocado

BLT/ pork belly/arugula/ roasted tomato/ NYSO
Fish taco/ baby butter lettuce/ avocado/ pickled fresno chili
Seasonal Flatbread wild mushroom/ ramp/ crème fraiche/ bacon
Bison steak/ horseradish/ onion soubise/ au jus